Chicken With Figs And Lemon Crock Pot Recipes

CHICKEN WITH FIGS AND LEMON (CROCK POT)

Steps:

• Brown chicken over medium high heat, 5-6 minutes, turning once.
• Combine broth through garlic in 5 quart slow cooker. Stir until well blended.
• Add onion, figs and chicken making sure broth covers chicken.
• Cover and cook on low for 6-8 hours.
• Great over couscous, bulgur or rice.

ROASTED CHICKEN WITH FIGS AND ROSEMARY

Steps:

• In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
• Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
• Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

FIG AND LEMON CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
• Place figs and lemon slices in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
• Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
• With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.

FIG AND LEMON CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
• Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish.
• Arrange chicken thighs on top, then pour vinegar mixture over chicken.
• Finally, sprinkle with salt and dried parsley to taste.
• Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
• With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter.
• Skim fat from cooking juices, then pour over chicken as sauce.
• Garnish with fresh parlsey and serve.

SLOW-COOKED LEMON CHICKEN

Steps:

• Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken. , Cover and cook on low for 5-6 hours. Baste chicken with cooking juices. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. Serve with rice. (If desired, cooking juices may be thickened before serving.)

SLOW COOKER LEMON GARLIC CHICKEN II

Steps:

• In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
• In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
• Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

CHICKEN WITH ONIONS AND FIGS

Steps:

• In a large skillet, saute onions in butter until tender. Add the figs, honey, lemon juice, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until mixture is thick, stirring occasionally., Place chicken in two greased 13x9-in. baking dishes. Spoon onion mixture over chicken. Sprinkle with paprika. Bake at 350° for 35-40 minutes or until a thermometer reads 180°. Serve with pan juices.